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Blueberry Cheesecake
This blueberry cheesecake recipe is a splendid summer dessert. It's got a buttery graham cracker crust and juicy fruit topping!
👥 10 Servings⏱️ Prep & Cook: 12h 30m⏳ Prep: 30 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●saucepan
- ●knife
📝 Preparation Steps
1
For the crust: Preheat the oven to 325°. Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.
Nonstick cooking spray
2
Stir together the graham cracker crumbs, butter, and sugar IN a medium bowl. Press into the bottom and 1 inch up the sides of the springform pan. Bake until golden brown, 10 to ⏱️ 12 minutes. Cool completely on a wire rack, about ⏱️ 30 minutes.
3
For the filling: Beat the cream cheese on medium speed in the bowl of an electric mixer fitted with a paddle attachment until no lumps remain, about ⏱️ 2 minutes. Add the sour cream, sugar, flour, and salt. Beat until the batter is smooth and creamy, about ⏱️ 1 minute. Scrape down the sides and bottom of the bowl.
4
Add the eggs, one at a time, beating on low speed until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla, lemon juice, and zest. Fold in the blueberries.
large eggs, room temperature4
5
Pour the filling into the springform pan and place it in a large roasting pan. Place both pans into the oven and quickly pour hot water into the roasting pan, making sure not to splash the cheesecake, so that it comes about halfway up the foil-wrapped springform pan.
6
Bake for ⏱️ 1 hour ⏱️ 20 minutes to ⏱️ 1 hour ⏱️ 30 minutes or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken. Turn the oven off and crack the door. Leave the cheesecake in the oven for ⏱️ 15 minutes.
7
Remove the cheesecake from the water bath and carefully remove the foil. Transfer it to a wire rack. Let the cheesecake continue cooling to room temperature, about ⏱️ 2 hours. Place in the refrigerator for at least ⏱️ 8 hours to chill completely.
8
For the topping: Combine the blueberries, sugar, lemon juice, and salt in a medium saucepan over medium heat. Cook, stirring often, until some of the blueberries start to break down and the sauce is thickened, 12 to ⏱️ 15 minutes. Remove from the heat. Cool to room temperature, about ⏱️ 1 hour. Cover and refrigerate until ready to serve.
9
To serve: Run a thin knife along the edge of the pan before removing the sides from the pan. Top the cheesecake with the blueberry mixture just before serving.
Nutrition Facts
calories
699 Calories
fat Content
50 g
fiber Content
2 g
sugar Content
43 g
sodium Content
570 mg
protein Content
10 g
trans Fat Content
2 g
cholesterol Content
197 mg
carbohydrate Content
54 g
saturated Fat Content
27 g
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